What are the common uses for a kitchen ecology unit?
Restaurants or diners that have experienced tension with neighboring residents due to kitchen smoke; high-end restaurants with strict requirements for smoke purification and odor control; restaurants that have been required to make improvements by environmental protection departments due to kitchen smoke; restaurants that produce a large amount of smoke, such as those serving Xiang or Sichuan cuisine;
Restaurants and diners located on pedestrian streets, as well as Korean, Japanese, and BBQ establishments that produce significant amounts of smoke; restaurants in sensitive locations with difficult smoke management needs; restaurants in upscale malls;
Factory employee cafeterias and school student cafeterias;
High-end office buildings with employee cafeterias and high-end restaurants that emit smoke at low altitudes; office buildings without dedicated smoke exhaust pipes; restaurants in upscale villa areas and golf courses;
Airport, train station waiting areas, restaurants, and fast food establishments without outdoor emission control provisions; restaurants in subway and MRT stations without outdoor emission control provisions;
Smoke purification in food processing plants;
Smoke purification in corporate and institutional settings;
Industrial smoke exhaust gas treatment and purification;
Other locations where smoke control is necessary.
Contact Person: Mr.Castle Xiong
Kitchen ecology unit project case studies